41 Best Side Dishes for Ribs

When you want a dependable set of recipes without searching through dozens of pages, this collection brings the ideas together in one place. The recipes are arranged in a new order, and each entry includes ingredients and step-by-step instructions so you can choose what fits your kitchen and schedule.

1. Spicy Coleslaw

Spicy Coleslaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘4’]

A great twist on boringly normal coleslaw! Spice it up with this super easy recipe.

Ingredients

• ½ head cabbage ((shredded))
• 3 carrots (medium size (shredded or julienned))
• 2 Tbsp mayonnaise (real)
• 1 tsp yellow mustard (mild)
• 2 Tbsp vinegar (I used apple cider vinegar)
• 2 tsp McIlhenny’s Green Pepper Tabasco (if you can’t find this, try a couple of squirts of the original)
• ¼ tsp celery seed (couple of shakes)
• ⅛ tsp salt (to taste)
• ⅛ tsp black pepper ((OPTIONAL, to taste))

Instructions

1. Mix everything together, using as much hot sauce as desired.
2. Refrigerate for at least an hour before serving (if you can wait that long).

2. Savory Cheddar Jalapeno Cornbread Pudding

Cheddar Jalapeno Cornbread Pudding is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT40M · Total: PT55M · Yield: [‘8’, ‘8 servings’]

This easy cheddar jalapeno cornbread pudding is the best comfort food side dish. Made with homemade or leftover cornbread, this savory bread pudding is a tasty side dish for the holidays or weeknight dinner.

Ingredients

• 1 9×13 inch or 2 – 8×8 inch pans of homemade, store bough or leftover cornbread (approximately 8 cups crumbled)
• 1 Tablespoon vegetable oil
• 1 medium jalapeno (seeded and diced)
• ½ medium white onion (diced)
• 2 cups shredded sharp white cheddar cheese
• 1 cup buttermilk
• 1 cup heavy cream
• 2 large whole eggs
• ½ teaspoon kosher salt

Instructions

1. Preheat the oven to 375˚ and grease a 9×13″ baking pan with butter or baking spray.
2. Crumble the cornbread, into similar sized pieces into the bottom of the prepared baking dish.
3. Heat the vegetable oil in a skillet on the stove top over medium heat and add in the diced jalapeños and onions. Cook for about 5 minutes, stirring occasionally, until softened.
4. Sprinkle the cooked jalapeños and onions evenly over the crumbled cornbread and then top with shredded cheddar cheese.  Using a large spoon or hands, gently toss the ingredients together.
5. In a small mixing bowl, combine the buttermilk, heavy cream, eggs, and salt. Whisk to break up the eggs and combine all of the ingredients.
6. Pour the liquid over the top of the cornbread mixture and using hands or the back of a large spoon, gently press down on the cornbread so it’s all moistened and absorbs the liquid.
7. Bake the cornbread pudding in the preheated oven for 30-35 minutes until golden brown and no longer jiggly in the middle.

3. No Mayo Coleslaw

NO MAYO COLESLAW is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [‘6’]

Get ready for hot summer cookouts with this no mayo coleslaw. It’s also fabulously delicious year round on your favorite fried chicken or pork sandwiches.

Ingredients

• 6 cups shredded cabbage
• 1 cup shredded carrots
• 1 green onion (green and white portion sliced)
• 1 tablespoon roughly chopped fresh dill
• ⅓ cup plain Greek yogurt
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• ¾ teaspoon fine sea salt
• ¼ teaspoon ground black pepper

Instructions

1. Add the cabbage, carrot, green onion, and dill to a large bowl. Toss to mix the ingredients.
2. In a small bowl stir together the yogurt, vinegar, sugar, salt, and pepper until smooth. Pour over the vegetables.
3. Stir well until all ingredients are combined. Serve right away or chill for up to 30 minutes before serving.

4. Potato Salad with Dill

Creamy Potato Salad without Eggs is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT25M · Total: PT35M · Yield: [‘4’]

This Creamy Potato Salad without Eggs will be your new favorite summer side! All the classic flavors you love, but with a healthy twist!

Ingredients

• 2 pounds (~1kg) new potatoes, cut into bite-sized pieces ((or use Yukon gold potatoes, or red potatoes))
• 2 celery stalks, diced
• ⅓ cup chopped fresh dill
• ¼ cup cubed pickles
• ½ cup diced green onion
• ⅓ cup mayonnaise ((we use vegan mayo, but you can use any mayo you like))
• ⅓ cup unsweetened yogurt of choice ((use dairy-free if needed))
• 2 tsp dijon mustard
• 2 Tbsp lemon juice
• 2 Tbsp pickle juice ((or sub with apple cider vinegar))
• 1 tsp lemon zest ((optional))
• 1 tsp onion powder
• 1 tsp garlic powder
• ½ tsp salt
• ½ tsp black pepper

Instructions

1. Add potatoes to a large pot and fill with cold water. Add 1 tsp of salt and bring to a boil. Let simmer over medium-low heat for 15-20 minutes or until fork-tender. Once soft, drain and cool in an ice bath.
2. To make the dressing, add all of the ingredients to a large bowl- mayo, yogurt, dijon mustard, lemon juice, pickle juice, lemon zest, onion powder, garlic powder, salt, and black pepper. Mix until creamy and smooth.
3. Add the potatoes to the dressing, alongside the rest of the ingredients for the salad- celery, pickles, dill, and green onion. Mix until everything is well coated.
4. Taste and adjust the flavor if needed, add more lemon juice for tanginess, salt for saltiness, or dill for freshness.
5. Refrigerate for 2 hours before serving (optional). Save leftover in a covered container for up to 5 days.

5. Slow Cooker Garlicky Herbed Cauliflower Mash

Slow Cooker (or Instant Pot) Garlicky Herbed Cauliflower Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT180M · Total: PT195M · Yield: [‘6’, ‘6 serves’]

Opt in for this low-carb but full flavour mash, made with cauliflower, herbs and lots of garlic right in the slow cooker or instant pot for dinner time success.

Ingredients

• 1 large head cauliflower
• 6 cloves garlic (peeled)
• 2 tablespoons chopped herbs ( I used oregano (thyme, and parsley))
• 2 cups vegetable broth
• 4 cups water
• 1/4 cup grated parmesan
• 3 tablespoons butter or ghee
• Salt (to taste)

Instructions

1. Peel the leaves from the cauliflower and cut into medium florets.

Cooking In the Slow Cooker

1. Place the florets into the slow cooker with the whole garlic cloves, vegetable broth, and enough water to just cover the cauliflower.
2. Cook on high for 3 hours, or low for 6 hours.
3. Once finished, drain really well so that the cauliflower is almost dry. Add in the parmesan and butter and mash/blend to desired consistency (see notes below on different methods of mashing). Season to taste and add in the fresh herbs.
4. Place the cauliflower mash back into the slow cooker, and set to ‘keep warm’ until ready to serve.

Cooking In The Instant Pot

1. Set the instant pot to sauté, once hot add in some olive oil and sauté the garlic for about a minute. Turn off sauté mode.
2. Add in the vegetable broth and stir to combine.
3. Add in a steaming basket and pop the cauliflower florets into the basket, spacing them out as much as possible.
4. Set the pot to high pressure and cook for 3 minutes. Once cooking is complete, quick release and remove the lid from the pot. Allow the cauliflower to sit for a moment for the excess liquid to drain off.
5. Add the cooked cauliflower and the drained garlic to a pot or a food processor (see notes below for mashing options).
6. Add in the butter and parmesan cheese and either mash or blend until the desired consistency is reached.
7. Add in the fresh herbs and salt and pepper to taste, stir and serve.

6. Roasted Maple Carrots with Stracciatella Cheese

Roasted Maple Carrots with Stracciatella Cheese is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT25M · Total: PT40M · Yield: [‘4’, ‘4 people’]

A simple carrot side dish recipe celebrating roasted maple carrots and buttery pine nuts on a bed of creamy stracciatella cheese. Pretty enough for holiday celebrations but easy to make for midweek dinners. This oven glazed carrot recipe will please the soul and light up any table.

Ingredients

• 2 bunches Dutch carrots
• ½ orange (zested and juiced)
• 4 tbsp olive oil
• 1 tbsp maple syrup
• 50 g pine nuts
• ⅓ cup flat leaf parsley
• 100 g stracciatella cheese
• 1 tbsp olive oil (extra virgin)
• salt (to taste)
• pepper (to taste)

Instructions Salad

1. Preheat oven to 180°C or 350°F.
2. Peel Dutch carrots and trim off the green tops.
3. Peel ½ orange and keep zest. Cut the orange in half and squeeze one half into a large mixing bowl.
4. Together in the bowl, place Dutch carrots, olive oil, maple syrup, orange zest, salt and pepper.
5. Toss well with maple syrup glaze until all is coated.
6. Place carrots on an oven tray and roast in the oven for approximately 20 minutes or until tender.
7. Turn the carrots halfway through roasting.
8. Turn oven off when done and keep there until ready to serve.
9. Over medium-low heat, toast pine nuts in a dry pan until golden brown. Once they are ready, remove quickly from pan.
10. Wash and roughly chop parsley.

Assembly

1. On a large platter, scoop stracciatella cheese onto half the plate.
2. Place the roasted maple carrots next to the stracciatella cheese.
3. Scatter toasted pine nuts and chopped parsley.
4. Drizzle a little extra virgin olive oil to serve.

7. DIY Seasoned Potato Chips

Potato Chip Seasoning is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT5M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

These Spicy Potato Chips are a fun way to jazz up a bag of plain potato chips with homemade potato chip seasoning. Customize the spice level to your taste, and enjoy warm chips from the oven!

Ingredients

• 1 1/4 teaspoons chili powder
• 1/2 teaspoon cayenne
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cumin
• 1 bag plain potato chips (8 ounces )

Instructions

1. Preheat oven to 350 degrees F. In small bowl, stir together chili powder, cayenne, garlic powder, mustard powder, onion powder, paprika, and cumin.
2. Spread chips on baking sheet. Bake for 5 minutes or until warm. Immediately sprinkle and toss with spice mixture. Serve warm.

8. Crispy Sweet Potato Wedges

Crispy Sweet Potato Wedges with Herbed Yogurt Dip is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT30M · Total: PT40M · Yield: 4

These crispy sweet potato wedges are crisp outside and soft on the inside, making them perfect for dipping in a delicious herbed yogurt dip.

Ingredients

• 2 large sweet potatoes, sliced into wedges
• 2 T. grapeseed oil
• 1 t. ground cumin
• 1 t. curry powder
• 1 t. smoked paprika
• ½ t. cayenne pepper
• ½ t. ground cinnamon
• 1 c. plain yogurt
• 2 t. fresh lemon juice
• 3 T. fresh dill, minced
• 3 T. fresh parsley, minced
• Sea salt and black pepper to taste

Instructions

1. Preheat oven to 400°F and line a large, rimmed baking sheet with heavy-duty aluminum foil and spray liberally with cooking spray. Set aside.
2. In a large bowl, toss the sweet potatoes with the grapeseed oil and toss to coat.
3. In a small bowl, combine the cumin, curry powder, smoked paprika, cayenne pepper, and cinnamon. Sprinkle spice mixture over the sweet potato wedges and toss until all wedges are lightly coated.
4. Arrange the sweet potato wedges on the prepared baking sheet in a single layer. For crispier wedges, do not overcrowd.
5. Place baking sheet in preheated oven and roast until the sweet potatoes are golden brown and crispy around the edges, around 30-35 minutes. Flip once hallway through the cooking process to brown both sides.
6. While the sweet potatoes are roasting, mix the yogurt with the lemon juice, dill, and parsley in a small bowl. Season with salt and black pepper, to taste, and place in the refrigerator to chill.
7. Once browned, remove the sweet potato wedges from the oven and sprinkle generously with salt. Let cool slightly before serving with the herbed yogurt dip. Enjoy!

9. Apple Slaw

Apple Slaw Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Total: PT15M · Yield: [‘6’]

This apple slaw recipe is easy and fast. It makes a great side salad or addition to tacos or sandwiches. It especially pairs well with pork!

Ingredients

• 1/2 cup mayo
• 1/2 cup sour cream (or Greek yogurt)
• 1 teaspoon granulated sugar
• 1 teaspoon vinegar (use white or cider)
• 1 tablespoon fresh lime juice
• 1 pound coleslaw mix
• 1 small bunch scallions (chopped (green parts only))
• 1 Granny Smith apple (chopped fine (or julienned))
• 1 red apple (chopped fine (or julienned))
• Salt & pepper (to taste)

Instructions

1. Add the mayo, sour cream, sugar, vinegar, lime juice, and some salt & pepper to a small bowl and whisk together until smooth. Give it a taste and adjust ingredients if needed to suit your tastes (e.g. add more sugar or vinegar).
2. Prep your apples and scallions.
3. Add the coleslaw mix to a large bowl, along with the apples and scallions. Pour the dressing over top and toss until combined. Season with extra salt & pepper as needed (this is a fairly big salad so I am generous with both).
4. Coleslaw can be served immediately or chill it for a few hours first.

10. Mac and Cheese Muffins

Mac & Cheese Muffins is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT0S · Cook: PT0S · Total: PT0S

Ingredients

• 8 oz Elbow Macaroni
• 8 oz Sharp Cheddar Cheese
• 2 tsp Cornstarch
• 1 cup Milk
• 1 Egg
• 1/2 cup Panko Breadcrumbs
• 1 tbsp melted Butter

Instructions

1. Preheat oven to 400.
2. Place liners in a muffin pan and spray with cookng spray.
3. Cook the macaroni according to the package directions.
4. Drain and return to the pan.
5. Add the cheese and stir until melted.
6. Whisk together the cornstarch, egg and milk, pour over the macaroni and mix.
7. Fill each cup with macaroni mixture.
8. Combine the butter and breadcrumbs and mix well.
9. Divide crumb mixture evenly over each muffin cup.
10. Bake for 20 minutes.

11. Shaved Brussels Sprout Salad

Shaved Brussels Sprout Salad (Without Mayonnaise) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Total: PT20M · Yield: [‘8’]

Shaved Brussels Sprout salad has everything from sweet, salty, crunchy, tangy, and it’s so beautiful to serve! It’s the perfect salad or side dish for any fall or meal. This salad is super easy to make! You don’t need to cook the Brussels sprouts and it lasts a few days in the fridge making it perfect for meal prep lunches or as a make ahead weeknight side dish. This is my kind of salad and I hope you enjoy it as much as I do!

Ingredients

• 1 lb Brussels sprouts (ends trimmed, shaved)
• 1 large Honey crisp apple (chopped, or 2 small apples)
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 1/3 cup Parmesan cheese (shredded or shaved )
• Salt and pepper (to taste)
• 1/2 cup Greek yogurt (plain, any % fat will do, or dairy free/plant based yogurt of choice)
• 1/4 cup extra-virgin olive oil
• 1/4 cup Dijon mustard
• 3 to 4 tbsp honey (or to taste)
• 2 tbsp lemon juice
• 2 tbsp apple cider vinegar ( or more lemon juice)
• 1 clove garlic (finely minced or pressed)
• 1/2 tsp salt
• Pepper (to taste)

Instructions Make Salad Dressing

1. In a 2 cup measuring cup or medium sized bowl, combine all of the dressing ingredients. Mix until evenly combined. Season to taste with salt and pepper.Optional: the dressing is meant to be tangy and bold, adjust to taste with additional honey if desired.Store leftover salad dressing in the refrigerator, covered, for 10 to 14 days.

Prepare the Salad

1. Shave the Brussels sprouts. Use a food processor with the slicing attachment and pulse until the Brussels sprouts are thinly sliced. Or use a mandolin or sharp knife. See recipe notes below.
2. Place the shaved Brussels sprouts in a large bowl. Add the chopped apple, dried cranberries, and sunflower seeds.
3. Drizzle the salad with the dressing and toss well. Season with salt and pepper to taste as desired.
4. Top the tossed salad with the shaved parmesan cheese. Enjoy!

12. Sauteed Radishes

Sauteed Radishes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘4’, ‘4 servings’]

Sauteed radishes are crispy on the outside, fluffy on the inside — a lot like potatoes! Make these easy fried radishes in just 15 minutes.

Ingredients

• 1 lb Radishes ((trimmed and quartered – weight without greens; ~24 radishes))
• 1 1/2 tbsp Olive oil
• 1/2 tsp Garlic powder ((optional))
• 1/2 tsp Sea salt
• 1/4 tsp Black pepper
• 1 tbsp Unsalted butter

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the quartered radishes in a single layer. Season with garlic powder (if using), salt, and pepper.
3. Saute the radishes, stirring occasionally, for about 8-10 minutes, until radishes are soft and browned. Don’t stir constantly, which will prevent browning. If your pan get very hot (such as if using cast iron) and the radishes brown too much before they are soft, reduce heat as needed.
4. In the last 2 minutes of cooking, add the butter to the pan (it will melt). Stir to coat and finish sauteing.

13. Orzo Mac and Cheese

Orzo Mac and Cheese Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT20M · Total: PT25M · Yield: [‘6’]

This creamy Orzo Mac and Cheese packs a ton of flavor in every bite! It’s savory, comforting, and so easy to make. The best part is that it comes together in less than 30 minutes!

Ingredients

• 2 ½ cups orzo (or small-shaped gluten-free pasta if needed)
• 3 tbsp butter*
• 4 tbsp flour (rice flour to make it gluten-free)
• 2 cups milk*
• 1 tsp dijon mustard ((optional))
• ½ tsp garlic powder ((optional))
• ¼ tsp ground nutmeg ((optional))
• ½ tsp salt
• ¼ tsp black pepper
• 1 cup shredded cheddar*
• 1 cup shredded smoked gouda

Instructions Cook orzo

1. Cook your orzo in boiling salted water until al dente, following the packaging instructions. In the meantime, make the sauce.

Roux

1. Into a medium pot or a cast-iron skillet, melt butter over medium-low heat. Once it starts to gently bubble, add the flour and whisk until a paste is formed. Let it cook for 2-3 minutes, bubbling gently.

Cheese sauce

1. Gradually add the milk while mixing constantly to prevent clumps from forming. Add in the Dijon mustard (optional), ground nutmeg (optional), garlic powder (optional), salt, and black pepper. Mix well.
2. Add the shredded cheese and use a spatula to stir until it melts.
3. Add the cooked orzo and stir until it’s well coated. At this point, you can taste and adjust the flavor if needed, maybe adding more salt or black pepper if desired. Serve right away!

14. Scalloped Corn

Scalloped Corn is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 4 cups corn kernels (fresh or thawed from 2 cups frozen)
• 1 cup heavy cream
• 1/2 cup shredded cheddar cheese
• 1/4 cup grated parmesan cheese
• 2 tablespoons butter
• 1 garlic clove, minced
• Salt and pepper to taste
• 2 tablespoons chopped chives (optional)

Instructions

1. 1. Preheat oven to 375°F (190°C). Butter a baking dish.
2. 2. In a saucepan, melt butter; sauté garlic until fragrant.
3. 3. Stir in corn and cream; simmer 5-7 minutes.
4. 4. Stir in cheddar cheese; season with salt and pepper.
5. 5. Transfer to the baking dish; top with parmesan.
6. 6. Bake 20-25 minutes until bubbly and golden.
7. 7. Garnish with chives if using; serve.

15. Twice Baked Potato Casserole

Twice Baked Potato Casserole is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘8’]

Twice Baked Potato Casserole is the perfect comfort food! Creamy, cheesy, and loaded with bacon, this easy recipe is ideal for holidays, potlucks, or weeknight dinners.

Ingredients

• 4 lb Yukon gold potatoes (chopped into large chunks)
• ¼ cup unsalted butter
• 1 cup sour cream
• ½ cup cream cheese
• ½ cup heavy cream or milk
• 2 cups shredded cheddar cheese
• 1 package bacon (16oz pack, cooked and chopped reserve about ¼ cup for topping)
• 3 tbsp fresh chives (chopped)
• ¾ tbsp salt
• 1 tsp ground black pepper

Instructions

1. Preheat oven to 350°F.
2. Wash and peel potatoes. Cut them into large chunks.
3. Place potatoes in a large pot of boiling water and cook until fork tender, approximately 15 minutes.
4. Drain the potatoes, return to pot and add butter. Mash with a potato masher. Stir in heavy cream, sour cream,  cream cheese, bacon, salt, pepper and 1 ½ cups of shredded cheese and mash until desired consistency.
5. Lightly spray a 9×13 inch baking dish with non-stick cooking spray. Place the potato mixture in baking dish. Top with remaining ½ cup cheese and remaining chopped bacon.
6. Bake for 25-30 minutes or until cheese is melted. Top with chives.

16. BBQ Creamed Corn

Copycat Rudy’s BBQ Creamed Corn {in the crockpot} is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT180M · Total: PT185M · Yield: [‘8’, ‘8 servings’]

Skip the canned creamed corn and make this delicious copycat Rudy’s BBQ creamed corn instead! This creamed corn is so easy to make in your crockpot or slow cooker.

Ingredients

• 2 bags frozen corn (about 12 ounces each)
• 1 cup heavy cream
• 1/3 cup white sugar
• 1 block cream cheese (about 8 ounces)
• 1/2 cup unsalted butter (cubed)
• 1 tbsp honey (optional for an even sweeter corn)
• salt and pepper (to taste)

Instructions

1. Spray your crockpot or slow cooker with non-stick spray.
2. Add the corn.
3. Add the remaining ingredients.
4. Cook on low for 3-4 hours.

17. Corn Riblets with Smoky Dipping Sauce

Corn Riblets with Smoky Dipping Sauce is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 6 ears corn, cut into riblet pieces
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• Salt and pepper to taste
• 1/2 cup mayonnaise
• 2 tablespoons chipotle peppers in adobo sauce, minced
• 1 teaspoon lime juice

Instructions

1. 1. Preheat oven to 425°F (220°C). Toss corn riblets with oil, smoked paprika, chili powder, and salt; spread on a baking sheet.
2. 2. Roast 12-15 minutes, turning once, until edges are golden and charred.
3. 3. In a small bowl, whisk together mayonnaise, chipotle, and lime juice to make the smoky dipping sauce.
4. 4. Serve riblets hot with the dipping sauce on the side.

18. Ranch Pasta Salad

Ranch Pasta Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT10M · Total: PT30M · Yield: [’10’]

This easy to make ranch pasta salad is flavorful and colorful all while keeping it simple. It has the perfect combination of vegetables and ranch along with the pasta.

Ingredients

• 16 ounces pasta
• 1/2 red pepper (chopped)
• 1/2 yellow pepper (chopped)
• 1 cucumber (quartered and sliced)
• 1 carrot (shredded)
• 2 tomatoes (medium sized – chopped)
• 1 teaspoon parsley (for garnish)
• 1 1/2 cups mayo
• ⅓ cup milk
• 3 scallions (chopped)
• 3 Tablespoons Homemade Ranch Seasoning (or 1 oz package from store)
• 1 teaspoon garlic powder
• ½ teaspoon salt

Instructions

1. In a small bowl mix the mayo, milk, scallions, ranch seasoning, garlic powder and salt. Place in fridge until the salad is ready to be assembled.
2. Cook pasta according to instructions.  Drain and rinse with cold water to cool down.   Pour into a large mixing bowl.
3. Add in the chopped pepper, cucumber and shredded carrot to the cooled pasta.  Stir well to combine.For the cucumber, I slice in half lengthwise and then in half again lengthwise. You have 4 long slivers. Now slice them so you have bite sized triangles.
4. Pour the dressing into the pasta mix and stir well.
5. Just before serving add in the chopped tomatoes and stir to combine.  Sprinkle parsley on top for garnish.Enjoy!

19. Air Fryer Potato Wedges

Air Fryer Potato Wedges is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT18M · Yield: [‘4’]

This kid-friendly and versatile side dish that cooks to crispy, crunchy perfection in under 20 minute.

Ingredients

• 4 Large potatoes
• 1 teaspoon seasoning of choice (such as Italian seasoning, paprika, garlic powder)
• ½ teaspoon oil
• salt ( to taste)

Instructions

1. Scrub potatoes, cut into wedges (about 8-10 per potato) and add to ice cold water for about 30 minutes to remove excess starch. Then dry the wesdges and place in a bowl or ziploc bag.
2. Preheat the air fryer to 400F / 200C.
3. Drizzle with oil, sprinkle with seasoning and salt, and then mix to coat well.
4. Add wedges into the air fryer basket (in batches if needed) and cook for 15-18 minutes, shaking the basket a couple of times during cooking.

20. Cheesy Swiss Chard Potato Casserole

Cheesy Swiss Chard and Potato Casserole Recipe is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT35M · Cook: PT56M · Yield: [‘6’, ‘6 servings’]

Is there anything more comforting than a cheesy potato casserole? I added fresh Swiss chard from the garden to create this mouthwatering casserole that’s the perfect side dish for any meal and great for pot lucks!

Ingredients

• 8 medium potatoes ((about 3 lbs), peeled and cubed)
• 1 bunch Swiss chard (tough stems removed and coarsely chopped)
• 4 tbsp olive oil (divided)
• 1 garlic clove (finely minced)
• salt and pepper
• 3/4 cup cubed cheese (cheddar, friulano, caciocavallo or other)

Instructions

1. In a large pot of salted water bring the potatoes to a boil and cook until tender, about 12 minutes.
2. Meanwhile, heat a large sauté pan and add the chopped Swiss chard with the water still clinging to the leaves. Cook, on medium heat, stirring, until the leaves have wilted, about 2 minutes. Add 1 tbsp olive oil and garlic and cook for one minute longer. Transfer to a bowl.
3. Preheat oven to 350F and grease a rectangular casserole with oil. When the potatoes are tender, drain and transfer them to a large bowl. Mash them, add 2 tbsp olive oil and add salt, pepper.
4. Add the cooked Swiss chard and stir to evenly distribute throughout the potatoes. Add the cubed cheese and stir.
5. Transfer to the prepared casserole and spread evenly to cover the casserole. Drizzle lightly with olive oil.
6. Bake at 350ºF for 30-40 minutes or until the top is golden and the cheese is melted. Serve immediately.

21. Healthy Cornbread

Moist and Fluffy Whole Wheat Cornbread is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT20M · Total: PT30M · Yield: [‘9’, ‘9 pieces’]

This whole wheat cornbread recipe uses white whole wheat flour, for a buttery, perfectly moist and absolutely delicious bread side dish!

Ingredients

• 1 cup cornmeal (fine ground is best but medium works too )
• 1 cup white whole wheat flour
• 1 ½ tsp. baking powder
• ½ tsp. salt
• 1 egg
• 2 Tbsp. honey
• 1 ¼ cup buttermilk* (preferably room temperature)
• 2 Tbsp. cup butter (melted but not still hot)

Instructions

1. Preheat oven to 400°F (205° C).
2. Add cornmeal, flour, baking powder, and salt to a medium bowl.
3. In a separate bowl, whisk egg. Add honey, buttermilk then melted butter and whisk to mix in.
4. Butter an 8 or 9 inch square baking pan. Pour batter into pan and place pan into preheated oven.
5. Bake for 18-20 minutes until starting to turn lightly golden on top and cooked through (if not sure, test by inserting a toothpick into the center of the pan and if it’s cooked it won’t have batter on it when you pull it out).
6. Cut into 9 pieces and serve cornbread while still warm. Keep leftovers in an airtight container for up to five days.

22. Sweet Potato Beet Salad with Feta

Sweet Potato Beet Salad with Feta is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT35M · Total: PT45M · Yield: [‘4’]

This Sweet Potato Beet Salad is full of color, flavor, and texture! Feta cheese, crunchy walnuts, and caramelized onions take it to the next level, while the honey balsamic dressing brings it all together!

Ingredients

• 1 medium sweet potato, cubed
• 1 medium beet, cubed
• 1 medium red onion, sliced
• 1 tbsp olive oil
• 1/4 tsp salt
• Freshly cracked black pepper
• ¼ tsp ground cinnamon ((optional))
• ½ tsp ground coriander ((optional))
• 1 cup raw walnuts (, roughly chopped (or sub with seeds to make it nut-free))
• 4 cups greens of choice ((we use arugula))
• 1/3 cup crumbled feta cheese ((use vegan if needed))
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tbsp honey ( or maple syrup)
• 1 tsp dijon mustard
• 1/4 tsp salt
• Freshly cracked black pepper

Instructions

1. Pre-heat oven to 350F (180C). Layer a piece of parchment paper onto a baking sheet. Add the cubed sweet potato, beet, and red onion. Drizzle with olive oil and season with salt, black pepper, cinnamon (optional), and ground coriander (optional). Toss to combine and bake for 25-30 minutes, stirring halfway through.
2. After 30 minutes, take the vegetables out of the oven and add to them the chopped walnuts. Bake for 10 more minutes, or until the walnuts are toasted, and the vegetables are soft. Set aside to cool.
3. In the meantime, prepare the dressing. To a small bowl, add all of the ingredients- olive oil, balsamic vinegar, honey or maple syrup, mustard, salt, and black pepper. Mix until well combined.
4. To a salad plate, add your greens of choice and toss with 2/3 of the dressing. Add the cooled vegetables and walnuts on top, followed by the crumbled feta cheese. Drizzle the remaining dressing all over and serve right away!

23. Twice Baked Potatoes

Twice Baked Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT75M · Total: PT90M · Yield: [’12’, ’12 servings’]

Creamy twice baked potatoes loaded with cheddar, bacon, and chives, baked until golden and melty on top.

Ingredients

• 6 small russet potatoes (or baking potatoes)
• ⅓ cup sour cream
• ¼ cup salted butter
• ½ teaspoon garlic powder
• ½ teaspoon salt (or to taste)
• ¼ teaspoon black pepper (or to taste)
• ½ cup warm milk (or buttermilk, if needed)
• 6 slices bacon (cooked and crumbled, or 3 tablespoons bacon bits, additional for serving (optional))
• 1 tablespoon chopped fresh chives (or green onions, additional for serving)
• 1 ½ cups shredded sharp cheddar cheese (divided)

Instructions

1. Preheat the oven to 375°F. Scrub the skin of the potatoes and poke them all over with a fork. Bake the potatoes in the oven for 50-60 minutes or until tender. Allow them to cool until they’re cool enough to handle.
2. Slice each potato in half lengthwise. Scoop out the potato flesh leaving a ⅛-inch shell.
3. In a large bowl, combine the potatoes, sour cream, butter, garlic powder, salt, and pepper. Mash with a potato masher (or hand mixer) until smooth, adding warm milk as needed, to create a creamy fluffy texture. You may not need any or all of the milk.
4. Fold in bacon, chives, and ¾ cup cheddar cheese.
5. Spoon the potato mixture into each skin and sprinkle the remaining cheese on top.
6. Bake for 15-20 minutes or until heated through and cheese is melted.

24. Grilled Caesar Salad

Grilled Caesar Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’, ‘4 servings’]

Easy Grilled Caesar Salad, and traditional Caesar dressing, with homemade croutons and Parmesan, is a delicious smoky twist on the usual method.

Ingredients

• 2 heads Romaine lettuce
• 1/4 cup extra virgin olive oil + 2 Tablespoon for lettuce
• 3 anchovies, packed in oil
• 3 cloves garlic
• 1 egg
• 4 Tablespoons Worcestershire sauce
• 1 Tablespoon lemon juice, freshly squeezed
• 2 Tablespoons Dijon mustard
• 1 dash Tabasco
• 1/4 cup white wine vinegar
• salt
• black pepper, freshly ground
• 1 small sourdough or french bread baguette
• 4 Tablespoons butter
• 2 Tablespoons extra virgin olive oil
• 1 Tablespoon garlic, crushed
• 1 pinch salt
• 1/2 cup Parmigiano-Reggiano (or Parmesan cheese), (shredded)
• Black pepper, to taste

Instructions

1. Clean romaine heads, trim stem a little if needed and cut in half lengthwise. Pat dry, then lightly brush all over with 2 Tablespoons olive oil. Sprinkle lightly with salt and pepper. Set aside while making the dressing and croutons

Instructions for making dressing:

1. In a small food processor pulverize the anchovies and garlic to make a paste. If not using a processor: In a bowl crush garlic, add anchovies, and mash with a fork until you have a paste.
2. Add the egg, Worcestershire sauce, lemon juice, Dijon mustard, Tabasco, and white wine vinegar. Puree until smooth
3. Slowly drizzle in olive oil in bursts, until completely blended. Blend for an additional minute to thicken the dressing.
4. Taste and adjust any seasonings, then add salt and pepper to taste.

Instructions for croutons:

1. Preheat oven to 350˚F
2. Cut sourdough into small cubes and place in a large bowl.
3. In a small sauce pan, over low heat, melt butter with 2 Tablespoons olive oil, 1 Tablespoon of minced garlic, and a pinch of salt. Stir until well blended.
4. Pour butter mixture over the bread cubes and toss well to coat.
5. Spread out in a single layer on a baking sheet and cook until lightly crunchy, about 10-12 minutes.
6. Remove from oven and cool on a plate, or paper towel.

Instructions for grilling the romaine lettuce:

1. Heat the grill to medium-high, or a stove top grill pan to medium high.
2. Place lettuce halves cut side down and grill just until lightly charred which should be about 2-minutes. Flip and grill other side for about 30-seconds. Remove from the grill and put on a platter

To finish salad:

1. Drizzle the caesar dressing over the grilled romaine lettuce heads.
2. Sprinkle with Parmigiano-Reggiano, croutons, and cracked fresh black pepper.

25. Creamy Garlic Roasted Parsnip Puree

Creamy Garlic Roasted Parsnip Puree is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Yield: [‘4’, ‘4 serves’]

Roasting the veggies for this Roasted Parsnip Puree really adds so much flavor to the whole dish. Creamy, smooth and slightly sweet this puree makes the perfect accompaniment to chicken or meat and can be made ahead of time and simply reheated. Making meal prep a breeze.

Ingredients

• 1 lb parsnips (washed well and chopped into cubes 2cm (1/2 inch cubes))
• 3 cloves garlic (peeled)
• 2 tbsp olive oil
• 2 tbsp salted butter
• 1/4 cup heavy cream
• salt and pepper to taste

Instructions

1. Preheat the oven to 180C/350F
2. Combine the parsnip chunks and garlic with the olive oil and toss to combine. Add a sprinkle of salt and pepper and add to a prepared baking sheet. Pop into the preheated oven and roast for 25 minutes, or until golden and browning at the edges
3. Remove from the oven and add to a high-speed blender along with the butter and cream. Blend until smooth and creamy. Add a little extra cream or milk to the mix to loosen it up if it is having a hard time coming together.
4. Season to taste and serve with extra butter on top (optional)

26. Sweet Potato Mash

Roasted Sweet Potato Mash is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT45M · Total: PT1H · Yield: 4

Learn how to make this vegan sweet potato mash recipe at home! Bake or roast the sweet potatoes in the oven, scoop out the flesh and mash with your fat of choice.

Ingredients

• 4 medium sweet potatoes
• 60ml (4 tbsp) fat, such as butter or coconut oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 200°C/180°C fan/gas mark 6.
2. Prick the sweet potatoes all over with a fork.
3. Place the sweet potatoes directly onto the oven’s wire rack and bake for 45 minutes or until soft. Be sure to place a tray underneath to catch the syrup of the vegetables.
4. When the sweet potatoes are cooked, remove from the oven and make a slit down the side on each sweet potato.
5. The flesh should slide easily out of its jacket. Place all the sweet potato flesh in a large bowl or pot, and discard the skins.
6. Mash the sweet potato with a fork or masher, along with fat and spice of your choice. Season to taste.
7. Serve immediately as a side dish to a meal.

27. Sauteed Asparagus with Mushrooms

Sautéed Asparagus with Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT10M · Total: PT15M · Yield: [‘2’, ‘2 people’]

This Sautéed Asparagus with Mushrooms is a delicious and incredibly easy side dish. All you need is 15 minutes and one pan to put it together. It can be adapted to be vegetarian or vegan.

Ingredients

• 12 oz green asparagus ((with woody parts trimmed))
• 5-6 oz brown beech (shimeji) mushrooms ((or other types of mushrooms you like))
• 2 teaspoons olive oil, divided
• 1/2 teaspoon salt, divided
• 1 tablespoon minced garlic
• 2/3 tablespoon butter
• black pepper
• a squeeze of lemon juice
• freshly shaved parmesan

Instructions

1. Trim the woody parts of asparagus and the ends of shimeji mushrooms. Slice asparagus on an angle into about 2-inch long sections to match the length of shimeji mushrooms.
2. Place a pan over medium heat, add 1 teaspoon of olive oil (or enough to lightly coat the pan) once the pan is hot. Once the oil is hot, add asparagus and arrange them in an even layer. Let them cook undisturbed until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, then flip/stir to cook until all asparagus pieces have a light char and near crisp-tender. Transfer to a clean plate and set aside.
3. Increase heat to medium-high, and to the same pan add 1 teaspoon of olive oil. Add the mushrooms to the pan in one layer, and let them sear until the bottom starts to develop colors. Season with 1/4 teaspoon of salt, stir and cook until the mushrooms are golden-brown.
4. Add garlic and butter to the pan. Stir and cook briefly for a few seconds until butter is melted and garlic is fragrant. Add asparagus back to the pan, briefly stir and cook to let the flavors combine.
5. Transfer sautéed asparagus and mushrooms to a serving plate. Squeeze over lemon juice, sprinkle black pepper and shaved parmesan on top. Serve immediately.

28. Creamy Ranch Mashed Potatoes

Creamy Ranch Mashed Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT20M · Total: PT35M · Yield: [‘8’]

These creamy ranch mashed potatoes with real butter and fresh herbs are just what you’ve been looking for. With minimal ingredients and prep time, this side dish comes together quickly and leaves you reaching for more.

Ingredients

• 3.5 Pounds Potatoes (Russet or Yukon Gold)
• 12 Tbsp Butter (divided)
• 1 Cup Sour cream
• 3 Tbsp Ranch dressing mix (or 1 envelope store bought)
• 2 Tbsp Fresh chives, chopped (plus more for garnish)
• 2 Tbsp Fresh dill, chopped (plus more for garnish)

Instructions

1. Peel the potatoes and cut them into 1 inch cubes.
2. Place the potatoes in a large pot, cover with cold water and drain. Next add fresh water to approximately 2 inches above the potatoes.
3. Place the pot on high heat and bring to a boil.  Boil for approximately 10 minutes or until potatoes are easily pierced with a fork.
4. Drain the potatoes and return them to the pot.
5. Add 10 tablespoons of the butter, the sour cream and ranch seasoning.
6. With a potato masher, mash the potatoes just until they are creamy and smooth. (A few lumps are ok!)
7. Stir in the fresh dill and chives
8. Melt the remaining 2 tablespoons of butter in a microwave safe dish or in a small pot on the stove.
9. Transfer the potatoes to a serving dish and drizzle with melted butter and garnish with additional herbs, if desired.

29. Honey Sriracha Brussels Sprouts

Honey Sriracha Brussels Sprouts is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT25M · Total: PT30M · Yield: 4

These sweet and spicy roasted honey sriracha Brussels sprouts are so incredibly tasty and addictive. This quick and simple side dish pairs great with proteins including fish, shrimp, and chicken. Naturally vegetarian and gluten-free.

Ingredients

• 1 1/2 pounds Brussels sprouts, damaged and/or discolored leaves removed, trimmed, and halved
• 2 tablespoons honey
• 2 tablespoons sriracha
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set it aside.
2. Place the Brussels sprouts on the prepared baking sheet, drizzle with the olive oil, sprinkle with the salt, and toss to coat.
3. Arrange the Brussels sprouts flat side down across the baking sheet in a single layer and bake on the middle oven rack for 20-25-minutes, until slightly browned.
4. Meanwhile, combine the sriracha and honey in a medium bowl (big enough to hold the Brussels sprouts) and set aside.
5. Transfer the cooked Brussels sprouts to the bowl with the honey sriracha sauce and toss to coat the transfer them back to the baking sheet and bake for another 5-minutes.
6. Remove from oven and serve warm.

30. Honeydew Cucumber Salad

Honeydew Cucumber Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 1 Honeydew Melon
• 1 Cucumber
• 1/2 Red Onion
• 2 tbsp chopped Fresh Dill
• Dressing:
• 2 tbsp Lemon Juice
• 1/4 cup Olive Oil
• 1 tsp Honey
• Salt and Pepper to taste

Instructions

1. Whisk together dressing ingredients until blended. Set aside.
2. Cut melon. Remove seeds and rind and cut into chunks, Add to bowl.
3. Cut cucumber into chunks and add to bowl.
4. Dice red onion and add to bowl.
5. Add dill and dressing and toss to mix.

31. Broccoli Salad

Broccoli Salad with Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Total: PT10M · Yield: [’12’]

Crisp raw broccoli is combined with dried cranberries, sunflower seeds and bacon for a delicious broccoli crunch salad.

Ingredients

• 8 cups broccoli (chopped into small pieces)
• 1/2 cup red onion (diced)
• 1/2 cup dried cranberries
• 1/2 cup sunflower seeds
• 4 slices bacon (cooked)
• 3/4 cup mayonnaise
• 3 Tablespoons apple cider vinegar
• 2 Tablespoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• extra sunflower seeds (cranberries and bacon)

Instructions

1. Chop the broccoli into small pieces, dice the onion and crumble the bacon into bacon bits.
2. Mix the broccoli, onion, dried cranberry, sunflower seeds and bacon in a large bowl.
3. In a small bowl mix the mayonnaise, apple cider vinegar, sugar, salt and pepper and whisk until it is smooth and creamy.
4. Pour the dressing over the broccoli and toss it until it is evenly coated.
5. Serve garnished with more sunflower seeds, cranberries and bacon.

32. Baby Potatoes in Garlic Butter

Baby Potatoes in Garlic Butter is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT5M · Total: PT25M · Yield: [‘4’, ‘4 people’]

Baby potatoes sauteed in garlic butter and herbs is a wonderful accompaniment to roasts, grills or shallow fried meats or fish. They also serve as fantastic appetizers

Ingredients

• 500 grams baby potatoes
• 1 medium sized onion, finely chopped
• 3 fat cloves of garlic, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil, not extra virgin or any other oil
• 1/4 cup chopped fresh coriander and dill, or chives or any fresh herb of your choice
• a sprinkling of dried rosemary or thyme or oregano (or a mix of all)
• salt to taste

Instructions

1. Bring sufficient water in a pot to a rolling boil. Scrub the potatoes well, leave the skin on. Add them along with a little salt to the boiling water and cook till tender, about approx 15-20 minutes (cooking time will vary according to their size). Then drain and keep aside.
2. Heat the butter and oil in a heavy based skillet/pan and add the chopped garlic. Fry for a few seconds and then add the onions and fry till they turn golden (I further caramalized them for that extra taste)
3. Toss in the chopped herbs and the pre-cooked potatoes, reduce the heat and fry the potatoes for a couple of minutes till the skin turns slightly golden. Sprinkle salt to taste.
4. Garnish with more fresh herbs and serve hot

33. Roasted Curry Sweet Potatoes

Roasted Curry Sweet Potatoes is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 pounds sweet potatoes, peeled and cubed
• 2 tablespoons olive oil
• 2 teaspoons curry powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• Fresh cilantro for garnish (optional)

Instructions

1. 1. Preheat oven to 425F (220C).
2. 2. In a large bowl, toss the sweet potatoes with oil and spices until evenly coated.
3. 3. Spread on a baking sheet in a single layer and roast 25–35 minutes, turning once, until tender and edges are caramelized.
4. 4. Remove from oven, drizzle with lemon juice, and adjust seasoning if needed.
5. 5. Garnish with chopped cilantro before serving (if using).

34. Air Fryer Frozen Onion Rings

Keto Onion Rings with Pork Rinds (Air Fryer Recipe) is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Cook: PT8M · Total: PT8M · Yield: [‘2’]

My keto onion rings recipe is easy to make in the air fryer or oven.

Ingredients

• ½ large sweet onion
• 1½ cups pork panko
• 2 large eggs
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 pinch cayenne pepper

Instructions

1. Cut the onion into ¼-½-inch (0.64-1.27 cm) thick rings. Carefully split the rings apart, saving the middles of the onions for another recipe.
2. In one bowl, whisk the eggs until well combined. In a separate bowl, mix together the pork panko, paprika, garlic powder, onion powder, and cayenne pepper.
3. Dip each onion ring in the egg and then the pork panko mixture. After the ring is coated, place it in the air fryer basket or tray. The rings should be in a single non-touching layer.
4. Air fry onion rings for 7-9 minutes at 400°F (200°C). Watch them closely so they don’t burn.
5. Let the onion rings cool for a few minutes before serving with your favorite dipping sauce. Enjoy!
6. Oven directions: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Arrange the onion rings in a single layer and bake for 18-20 minutes, flipping halfway through for even crisping.

35. Zucchini in Air Fryer

Zucchini in Air Fryer is a practical addition to this collection, with a straightforward method and adaptable serving options.

Ingredients

• 2 medium zucchini, sliced into 1/4-inch rounds
• 1 tablespoon olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons grated Parmesan cheese (optional)

Instructions

1. 1. Preheat air fryer to 400F (204C).
2. 2. Toss zucchini with oil and seasonings until well coated.
3. 3. Place in air fryer basket in a single layer and cook 8–10 minutes, shaking halfway, until edges are crisp and centers are tender.
4. 4. If using Parmesan, sprinkle on immediately after cooking and serve.

36. Crispy Instant Pot Brussels Sprouts with Bacon

Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT10M · Cook: PT10M · Yield: [‘4’, ‘4 servings’]

Crispy Instant Pot Brussels Sprouts with Bacon and Balsamic are packed with flavor, deliciously caramelized, and easy to make! They’re a great side dish for Thanksgiving because they pair well with turkey and don’t take up space on the stovetop or in the oven.

Ingredients

• 2 slices beef bacon (chopped)
• 1 pound Brussels sprouts (stems and outer leaves removed, and halved)
• 1/2 cup chicken stock
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 3 cloves garlic (minced)
• 2 tablespoons balsamic vinegar
• 1 tablespoon brown sugar
• 2 tablespoons freshly-grated Parmesan cheese (for topping (optional))

Instructions

1. Press the “Sauté” function on the Instant Pot and wait for it to heat up. Once hot, add the bacon and cook until browned and crispy, about 5 minutes. Transfer the bacon to a bowl and set aside. Press “Cancel” to stop the “Sauté” function.
2. Add the Brussels sprouts, chicken stock, salt, and black pepper to the Instant Pot. Give it a stir.
3. Cover the Instant Pot, making sure to set the lid to “Sealing”, and cook on “Manual, High Pressure” for 1 minute.
4. Once it’s done cooking, carefully release the pressure and then open the pot.
5. Turn on the “Sauté” function. Add the garlic, balsamic vinegar, and brown sugar. Cook until the liquid is evaporated and the Brussels sprouts take on a little golden color, about 3 to 5 minutes. Let them sit for most of the time without stirring, and be careful when you stir them so that they don’t fall apart (it works well to carefully flip them with a metal spatula).
6. Transfer the Brussels sprouts to a serving dish. Sprinkle the crisped bacon and Parmesan cheese on top.
7. Serve.

37. Classic Macaroni Salad

Classic Macaroni Salad is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT20M · Cook: PT30M · Total: PT50M · Yield: [‘6’, ‘6 cups’]

This tried and true classic Macaroni Salad recipe is perfect for potlucks and ideal for making in advance!

Ingredients

• 8 ounces dried macaroni pasta
• 1/2 red bell pepper (, diced small (about 3/4 cup))
• 2 stalks celery (, diced small)
• 1/3 cup red onion (, finely diced)
• 5 sweet gherkins (, finely diced)
• 4 ounces cheddar cheese (, cubed small)
• 2 hard boiled eggs (, peeled and finely diced)
• 3/4 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons sweet pickle juice
• 1 tablespoon cider vinegar
• 1 tablespoon granulated sugar
• 2 teaspoons dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/8 teaspoon garlic powder
• 1/8 teaspoon paprika (, optional)

Instructions

1. Bring a large pot of salted water to a boil. Cook macaroni al dente according to package instructions. Drain and rinse with cold water, then toss with a teaspoon or 2 of olive oil to prevent sticking while you prepare the rest of the salad.
2. In a large mixing bowl, combine cooked pasta, bell pepper, celery, red onion, gherkins, cheddar cheese, and eggs. Set aside and prepare the dressing.
3. In a medium mixing bowl, whisk together the mayonnaise, sour cream, pickle juice, cider vinegar, granulated sugar, mustard, salt, pepper, and garlic powder until combined and smooth.
4. Pour dressing over pasta and toss until everything is well coated.
5. Garnish with just a sprinkle of paprika before serving, if desired.

38. BBQ Braised Cabbage with Bacon

BBQ Braised Cabbage w/ Bacon is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT49M · Total: PT54M · Yield: 7

Talk about flavor! This easy BBQ braised cabbage with bacon is bursting with it. Whether you serve it as a side next time you barbecue or pile it on a pulled pork sandwich or burger for flare, you won’t regret it.

Ingredients

• 6 slices of thick-cut bacon, cut lengthwise into 1/2″ pieces
• 1 medium/large white onion, sliced or diced
• 4-5 cloves galic, minced
• 1 medium ( ~2 lbs.) head of cabbage, cored and thinly sliced (about 8 cups)
• 1 cup chicken broth
• 1/2 cup your choice of barbecue sauce
• 1 teaspoon kosher salt

Instructions

1. Heat a dutch oven or large sauté pan to medium-high heat.
2. Add the bacon and cook for 8-10 minutes or until crispy. Transfer using a slotted spoon to a paper towel-lined surface.
3. Add the onions and garlic to the Dutch oven/sauté pan and sauté for 2-4 minutes or until the onions are soft and translucent.
4. Add the cabbage and sauté another five minutes, stirring frequently.
5. Stir in the chicken broth, bacon, barbecue sauce, and salt.
6. Reduce heat to medium-low, cover, and cook for 25-30 minutes or until cabbage has softened and most of the liquid has mostly evaporated. Serve warm.

39. Vegan Zucchini Fries

Crispy Air Fryer Zucchini Fries – Easy and Vegan is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT15M · Total: PT45M · Yield: [‘4’]

Yummy snack to make with seasonal zucchini or courgettes! Easy to make in the air fryer or oven!

Ingredients

• 500 g zucchini (cut into long batons)
• 1 tsp vegetable oil (in a spray bottle)
• 3 tbsp corn starch
• 125 ml water
• 1 tsp hot sauce (OPTIONAL)
• 1 tbsp olive oil
• 65 g panko breadcrumbs
• 1 tsp oregano (or parsley)
• ½ tsp mild chilli powder (or chili flakes)
• 3 tsp nutritional yeast (add more if you like it cheesier!)
• salt & pepper-to taste

Instructions

1. In a large bowl, mix together the potato or corn starch, water and hot sauce if using to form a slurry. You might need to add more water as you go
2. In another bowl, add all the panko coating ingredients.
3. Mix the panko crumbs and seasonings with olive oil. Scrunch well with your fingers to coat the panko in the oil. This creates the lovely golden colour.
4. Pre-heat your air fryer to 180c/ 356F and put 15 minutes on the timer.
5. Cut up your zucchini / courgette into fry shaped batons.
6. Dip the zucchini batons into the corn starch mixture
7. Coat the batons in the flavoured breadcrumbs.
8. Lay out the zucchini fries in a single layer into your air fryer basket and spritz with a little extra oil.
9. Pop into the air fryer and cook for 12-14 minutes. Check, on them then if needed, cook for up to 12-15 minutes. The zucchini fries are done when the coating is golden and turning slightly brown and tender soft inside.
10. You can serve with a vegan alioli, a salad and lovely fresh Sauv Blanc.

40. Sauteed Mushrooms in Garlic Butter

Sauteed Mushrooms is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT5M · Cook: PT15M · Total: PT19M · Yield: [‘4’, ‘4 servings’]

My favorite sauteed mushrooms recipe with garlic butter! With just 5 ingredients and my tips, you’ll want to cook them this way every time.

Ingredients

• 1 lb Mushrooms ((cremini, shiitake, portobello, oyster, etc.; sliced))
• 2 tbsp Olive oil ((divided))
• 1/2 tsp Sea salt ((to taste))
• 1/4 tsp Black pepper ((to taste))
• 2 tbsp Unsalted butter
• 2 cloves Garlic ((minced))
• 1/4 cup Chicken broth, reduced sodium ((or vegetable broth for vegetarian))

Instructions

1. Wipe the mushrooms using a damp paper towel. You can quickly rinse in a colander if you like, but pat dry very well. (See post above for notes about cleaning mushrooms.)
2. Heat a tablespoon of olive oil in a large skillet over medium-high heat for 1-2 minutes, until the oil shimmers and slides around the pan easily when tilted.
3. Add half of the mushrooms to the pan in a single layer. Saute for 4-5 minutes, flipping once halfway through, until mushrooms are browned and liquid evaporates. Decrease heat to medium if mushrooms start to brown too much.
4. Once mushrooms are browned and reduce in size to make more room in the pan, push them to the sides of the pan.
5. Add another tablespoon of oil and the remaining mushrooms in a single layer in the center. Saute for 4-5 more minutes, flipping halfway through again, until the second batch is browned and liquid evaporates.
6. Season the mushrooms with salt and pepper, to taste, and stir.
7. Reduce heat to medium-low. Push the mushrooms away from the center of the pan to make a well and add the butter. Wait for it to melt, then add the minced garlic. Saute for about 1 minute, until fragrant. Once the garlic has cooked a bit, stir together with the sauteed mushrooms. Saute for another 1-2 minutes, until the butter absorbs into the mushrooms.
8. Add the broth to the pan and use a wooden spoon to scrape the bottom. Increase heat to bring to a simmer, and continue to simmer for 2-3 minutes, until the liquid sizzles away or absorbs into the mushrooms.

41. Purple Cabbage and Carrot Slaw

Purple Cabbage Slaw is a practical addition to this collection, with a straightforward method and adaptable serving options.

Recipe details: Prep: PT15M · Cook: PT5M · Total: PT20M · Yield: [‘6’, ‘6 servings’]

Meet the new star of your summer cookouts! This purple cabbage slaw is creamy, tangy and delicious. It’s a great bbq side dish or topping for sandwiches.

Ingredients

• ½ medium purple cabbage
• 3 medium carrots
• ¼ red onion (thinly sliced)
• 2 cloves garlic
• 1 jalapeño
• 1 tablespoon minced fresh cilantro
• 1 teaspoon dijon mustard
• ¾ cup mayo (or more, to taste)
• 1 tablespoon apple cider vinegar
• ½ teaspoon sea salt
• ½ teaspoon black pepper

Instructions

1. Use a mandolin or sharp knife to thinly slice the ½ medium purple cabbage. Use a box grater to shred the 3 medium carrots. Mince the ¼ red onion, 2 cloves garlic, 1 jalapeño, and 1 tablespoon minced fresh cilantro.
2. Add all ingredients with 1 teaspoon dijon mustard, ¾ cup mayo, and 1 tablespoon apple cider vinegar to a large bowl. Toss to combine and mix the slaw well. Season to taste with ½ teaspoon sea salt and ½ teaspoon black pepper.
3. Keep the cabbage slaw covered and refrigerated until you’re ready to eat! For best results, let it sit for at least 2 hours.

Save this collection for the next time you need practical meal inspiration. Start with the recipe that best matches your ingredients, then return to try the others throughout the week.